Exploring Coagulase-Negative Staphylococci Diversity from Artisanal Llama Sausages: Assessment of Technological and Safety Traits

Llama sausage is still produced following artisanal procedures, with the autochthonous microbiota being mainly responsible for the fermentation process. In this work, the taxonomical identification and technological-safety criteria of coagulase-negative staphylococci (CNS) isolated from two differen...

Descripción completa

Detalles Bibliográficos
Autores principales: Rebecchi, Annalisa, Miragoli, Francesco, Lopez, Constanza, Bassi, Daniela, Fontana, Cecilia
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7284484/
https://www.ncbi.nlm.nih.gov/pubmed/32349211
http://dx.doi.org/10.3390/microorganisms8050629

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7284484/
https://www.ncbi.nlm.nih.gov/pubmed/32349211
http://dx.doi.org/10.3390/microorganisms8050629

Ejemplares similares